Meatless Monday Recipe – Zucchini Cakes

30 Jun

Zucchinis are a great green vegetable that I find to be quite versatile.  You can BBQ them, fry them, bake them, steam them, stuff them and they pretty much taste great any of those ways.  The scallions and tart lemon juice in this recipe bring depth to the savoury flavour of these appetizers.  These are a great party hors d’oeuvres idea.  You can make them in advance and then just heat them up in the oven for 10 minutes before your guests arrive!!

These kinda remind me of my Nonna’s pitelli…


  • 1 medium zucchini, gratedZucchini-Scallion-Cakes_insidepage-225x175
  • 2 scallions, thinly sliced
  • 1/4 cup whole grain flour
  • 1/2 teaspoon sea salt
  • 1 egg, beaten
  • 1 tablespoon lemon juice
  • 1/2 teaspoon lemon zest
  • 2 tablespoons olive oil



Combine the grated zucchini, scallions, flour, and salt together in a medium mixing bowl and toss to combine. Add the egg, lemon juice and zest and stir to combine.

Prepare a plate with a layer of paper towels. Place the olive oil in a large skillet over medium-high heat. Scoop tablespoons of zucchini scallion batter out into the oil, taking care to ensure space between the mounds of batter. You may have to fry the cakes in batches. Cook for about 1 minute on each side, or until the cakes have browned on both sides and are semi-firm. Transfer to the paper towel lined plate and repeat until you are out of batter.



Until next time,

Have a fit and fabulous day and a wonderful Canada Day tomorrow!





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